Introductory Foods (13th Edition)
by Marion Bennion, Barbara Scheule
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Book Summary Information
Author: Barbara Scheule, Marion BennionEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2009-03-19
ISBN: 0132339269
Number of pages: 704
Publisher: Prentice Hall
Book Reviews of Introductory Foods (13th Edition)
Book Review: Very informative book
Summary: 5 Stars
I was a little disappointed when I first got this book. It seemed out-dated and boring. Once class started and we had to really read the book, I found out how good it was and very informative. I won't resell this one because I think it's a keeper!
Summary of Introductory Foods (13th Edition)
A leading seller for many years, this book has helped prepare thousands of readers for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginner, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the book. The first part covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition.Hospitality, Travel & Tourism Books
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